Frosted Matcha Truffles

These Frosted Matcha Truffles are as delicious as they are beautiful! We like to dust the tops with a little more Matcha because it gives the truffles a more vibrant green colour, increases the flavour, and, well... because you can never have too much Matcha. Recipe is courtesy of our long-time friend Carla Riley.

Ingredients:

• 6 Tablespoons Coconut Oil
• 2 Tablespoons Maple Syrup
• 1 ½ Teaspoons Kato Matcha Powder
• 1 Teaspoon Vanilla Extract 
• 2 Cups Almond Flour

Coconut Topping Ingredients:

• 1 Can Full Fat Coconut Milk (refrigerated overnight)
• ¼ Cup Powdered Sugar

Preparation:

1. Gently melt coconut oil and whisk in Matcha powder until smooth
2. Add maple syrup and vanilla extract to the coconut oil and stir until well combined
3. In a separate bowl add almond flour and stir to break up large chunks
4. Pour Matcha mixture over the almond flour, stirring until fully combine and a bright green colour is achieved
5. This mixture should hold together like traditional dough and should easily form a large ball
6. Refrigerate for 5 minutes before make small 2-3 inch spheres
7. For the coconut topping, remove the coconut cream from the can leaving the water (use for a smoothie)
8. Combine with icing sugar and whip or blend until smooth & creamy
9. Frost each Matcha truffle and refrigerate until ready to serve. Enjoy!